Recipe information
Yield
serves 4
Ingredients
2
large tomatoes, peeled, seeded, and cut into chunks
1
medium green bell pepper, seeded and cut into chunks
1
medium yellow onion, cut into chunks
1
/2 cucumber, peeled, seeded, and cut into chunks
1
clove garlic, peeled
1
tablespoon plus 1 teaspoon red wine vinegar
1
tablespoon olive oil
1
/4 teaspoon Tabasco or other hot sauce
1
teaspoon salt
1
/2 cup reduced-fat sour cream
1
ripe avocado, peeled, pitted, and cubed
Need to make a substitution?
Preparation
Combine the tomatoes, bell pepper, onion, cucumber, garlic, vinegar, oil, hot sauce, and salt in a blender or food processor. Purée, pour into a large bowl, cover, and chill in the freezer for 30 minutes or in the refrigerator for at least 2 hours. Divide among 4 soup bowls. Float dollops of sour cream and cubes of avocado in each bowl.